Chinese Food
Spicy crayfish, lazy flavor
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The crayfish in July and August are all fresh and full. The shrimp yellow is full. In this month, it's a crime not to eat a few crayfish hard. Stir fry lobster at home. Put a pile of anise, cinnamon, fragrant leaves and so on. The head is big. Not to mention the amount of seasoning is not accurate. Make a pot of weird shrimp My method is very simple. In a word, it is to fry lobster with the thick taste of butter hot pot bottom material. Stir fry it with onion, ginger and garlic. Add pepper and pepper to make it spicy. Why is butter hot pot material? Because of many experiments, it is found that butter can control all kinds of spices very well. It tastes thick and delicious.
Cooking ingredients
Cooking Steps
Step1:Since I chose to eat crayfish at home, the first step is to wash the shrimp. Brush the crawfish carefully, especially the abdomen and mouth parts.
Step2:Take the prawn intestines. Hold the middle part of the prawn tail. Once you turn it, all the prawn intestines will come out. Cut off the head with scissors. Don't cut it through. There is a pulling action. It can pull out the stomach pouch of shrimp. Processed crayfish. Look at this full shrimp yellow.
Step3:That's right. It's the bottom of butter hot pot
Step4:Pour in peanut oil. Twice as much as usual. Stir fry shallot, ginger and garlic. Add a small piece of hot pot bottom material. Pepper and pepper. Stir fry the bottom material over medium and small heat.
Step5:Turn the fire and fry the crayfish. Stir fry for about two minutes. Add wine, salt and soy sauce. There is salt in the bottom of the hot pot, so the salt should be moderate. Add some boiling water and cover the pot and simmer for ten minutes.
Step6:Collect the juice. Put the celery before leaving the pot. Sprinkle the sugar, sesame and a little chicken essence. Stir fry slightly to make a pot.
Cooking tips:There are skills in making delicious dishes.
